over the years I’ve tweaked this recipe to come to be with a first rate, brief weeknight meal. feel loose to spice it up with jalapenos, in case you decide upon a touch heat.
- 1/2 teaspoon chili powder
- 1 can (10-1/2 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 cup shredded Monterey Jack cheese
- 1 cup picante sauce
- 1 can (4 ounces) chopped green chiles
- 1 cup shredded sharp cheddar cheese
- 1 pound ground beef
- 1 medium onion, chopped
- 1 can (15 ounces) black beans, rinsed and drained
- Cubed avocado and sour cream, optional
- 1 package (9-3/4 ounces) nacho-flavored tortilla chips or plain tortilla chips, crushed
INSTRUCTIONS
- In a huge skillet, cook dinner pork and onion over medium warmness till beef is no longer purple, 6-eight minutes, breaking apart pork into crumbles; drain. Stir in beans, picante sauce and chili powder.
- In a bowl, integrate soup, tomatoes and inexperienced chiles. In a lightly greased 2-half of-qt. baking dish, layer 1/2 the chips, beef aggregate, soup combination and cheeses. Repeat layers.
- Microwave on medium-excessive, exposed, till heated through and cheese is melted, approximately 12 mins. If desired, pinnacle with avocado and bitter cream.
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